Recipe - Wiener Schnitzel (Vienna Schnitzel)

1 pound Veal cutlets; (about One half in.
thick)
1 Eggs; (beaten) (up to 2)
Salt
Pepper
One half cup Bread crumbs
Oil
Lemon and parsley; (for
garnish)

Pound the cutlets and rub in the salt and pepper. Let stand for about 10
minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small
amount of oil over a low heat for about 1015 minutes on each side. Garnish
with lemon slices and parsley.

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998